Description
A hearty veggie lasagna packed with layers of vegetables and cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 cups spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat. Add onion and garlic. Sauté until softened.
- Add zucchini and bell pepper. Cook for 5 minutes.
- Stir in the spinach and cook until wilted.
- In a bowl, combine ricotta cheese, oregano, and basil.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 noodles over the sauce, then half the vegetable mixture, half the ricotta mixture, and a third of the mozzarella.
- Repeat the layers and finish with noodles, marinara sauce, and remaining mozzarella and Parmesan.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- You can add any vegetables you like.
- Make sure to drain excess moisture from the veggies.
- This dish can be made ahead and frozen.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: pioneer woman veggie lasagna, vegetarian lasagna, veggie recipes